I love granola and it’s so easy to make at home with items I always have stocked in my pantry. At a recent trip to Trader Joe’s I discovered pumpkin Greek yogurt and just about died. I grabbed several and started daydreaming about the deliciousness.

The only thing is that the texture of yogurt makes me gag so I have to have some kind of texture to eat it. I usually stir in toasted almonds but granola is always a yummy go to when we have it.

And what would be better with pumpkin yogurt than pumpkin granola? It was so good mixed into the yogurt, eaten by the handfuls and with milk. It’s not overwhelmingly pumpkin flavored but has a nice, warm fall spiciness. I skipped the cranberries and pepitas since I didn’t have any but I’m sure they would be a lovely addition.

Pumpkin Granola
recipe from Two Peas and Their Pod

5 cups rolled oats
1 cup slivered almonds
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
¾ tsp. salt
¾ cup brown sugar
½ cup pumpkin puree
¼ cup applesauce
¼ cup maple syrup
1 teaspoon vanilla extract
3/4 cup dried cranberries
1/2 cup pepitas

1. Preheat the oven to 325° F. Line a large baking sheet with parchment paper or aluminum foil and set aside.

2. Combine the oats, almonds, pumpkin pie spice, cinnamon, nutmeg and salt in a large bowl.

3. In a separate bowl, whisk together brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract until smooth.  Pour wet ingredients into oat mixture and stir until the oats are evenly coated. They will be moist. Evenly spread the mixture onto the prepared baking sheet.

4. Bake for 20 minutes. Remove pan from the oven and stir. Bake for an additional 15-20 minutes or until the granola is golden and crisp. Remove from the oven and stir in dried cranberries and pepitas. Let cool completely. Store in an airtight container.